Archive for the ‘Food’ Category

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Mexican Menu Thanks to Gooseberry Patch’s Big Book of Home Cooking

I know you thought I got lost somewhere!  It has been crazy busy as I know it has been for so many of you out there.  Be looking for a post in the very near future that will let you know about a little fund raising project I am working on.  I would appreciate your input and help with it when the time comes.

Last night was Mexican Buffet  night at our house! And I have (finally) a couple of  new recipes from Gooseberry Patch’s Big Book of Home Cooking.  As I said before it has been a busy week and these two recipes are PERFECT for that!  Quick, simple, on hand ingredients (at least at my house) and oh so delicious!   So give these a try, I know you and yours will love them too!  I made these two wonderful dishes and a big skillet of Spanish rice and it was all so YUMMY!


King Ranch Chicken Casserole

  • 1 cup onion, diced
  • 1 cup green pepper, diced
  • 8 ounce package sliced mushrooms*
  • 1/4 cup butter
  • 10 3/4 ounce can cream of mushroom soup
  • 10 3/4 ounce can cream of chicken soup
  • 10 ounce can diced tomatoes with green chiles
  • 1 clove garlic, minced
  • 2 T chili powder
  • 1 T chicken broth
  • 12 six inch corn tortillas, torn into quarters and divided
  • 2 cups cooked chicken, diced and divided
  • 16 ounce package shredded Cheddar cheese, divided

In a large skillet over medium heat, saute onion, pepper and mushrooms in butter.  Add soups, tomatoes with juice, garlic, chili powder and broth.  Heat until bubbly and set aside.  Arrange half the tortillas in a lightly greased 13 x 9 baking pan.  Top with 1/2 the chicken, half the sauce and half the cheese.  Repeat layers.  Cover tightly with aluminum foil and bake at 350 degrees for about 30 minutes, until hot and bubbly.  Serves 6

* Left these out – a couple of us have severe reactions to mushrooms 🙁  Not so much an allergy as an aversion :/ But used the cream of mushroom soup since there are very few little bits of mushrooms.

NOTE: Why not double and freeze one!? You will have a dish already prepared and ready to bake for the next potluck or crazy busy week night!

I LOVE enchiladas and these are TOO easy not to make often!

Now this recipe is even more special because it already makes two pans of food so either freeze one or make sure you invited company for supper!

Easy Cheesy Enchiladas

3 pounds ground beef

2 1 1/4 ounce packages taco seasoning mix

1 cup water

16 ounce can refried beans

2 packages 10 inch flour tortillas

10 3/4 ounce can cream of mushroom soup

10 3/4 ounce can cream of chicken soup

2 10 ounce can diced tomatoes with green chiles

1 1/2 pound pasteurized process cheese spread, cubed

Brown ground beef in a large skillet over medium heat, drain.  Add seasoning mix and water, simmer for 5 minutes.  Add beans, cook 5 more minutes.  Spread mixture down the center of the tortillas; roll up.  Arrange seam-side down in 2 lightly greased 13 x 9 baking pans; set aside.  Combine remaining ingredients in a medium sauce pan.  Cook over medium heat until cheese is melted; spoon over enchiladas. Cover tightly with aluminum foil and freeze, or bake, covered at 350 for 15 minutes, until bubbly.  Serves 12-16.

Garnish with a dollops of sour cream and sprinkle with sliced green onions just before serving.

NOTE: This is sooo easy and so good!  You will love it.  ALSO: I used 1/2 flour tortillas and 1/2 corn tortillas.  I put the other pan in the freezer for when I need a quick fix supper!


Now aren’t you hungry???!!!


All you have to do is leave a comment at the end of each post pertaining to this giveaway and Early Bird Review and consider yourself entered.  I will be posting at least  4 amazing recipes from this book over the next couple weeks and then on Monday September 12,  I will draw a name from the trusty mason jar and announce the winner.  So counting the earlier post which was really an introduction, you have at least 5 chances to get your name in the drawing!  Who knows, this book is so big (hence the name!) how many recipes I might get posted.  And of course it would be nice of you to tell your friends if you have facebook or a blog of your  own.

NOTE: This HUGE WONDERFUL book will be published September 20th…so if you don’t win, you better get yourself a copy!

Find even MORE from Gooseberry Patch online!

And if you like what you find here at my blog you can check out the right hand column and subscribe to my feed and follow me on twitter and facebook.

Thanks for stopping by!



Chocolate Decadence

I made this cake & the cupcakes for a friend’s sons’ birthday.  They loved ’em. YAY!






Impossible Coconut Pie from Gooseberry Patch’s Quick and Easy Autumn

I am a little later than I wanted to be getting this recipe published but I have 101 things going on this Thursday morning!  I think you know I love pie.  LOVE IT. Wrote a book about it I love it so much!  And this pie recipe I am about to share  is a keeper!    Made in a blender? How much easier could it be? And extra points for making its own crust!!!

I made two versions (another reason it took a little longer) – Sugar Free/Gluten Free Impossible Coconut Pie and the recipe straight out of Gooseberry Patch’s Quick & Easy Autumn.  I have the recipe below for you with notes about how to make it Sugar Free /Gluten Free and also one or the other 🙂

Impossible Coconut Pie

Impossible Coconut Pie (original recipe)

  • 2 cups milk
  • 4 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup biscuit baking mix
  • 1/4 cup butter, softened
  • 1 cup shredded coconut

Pour all ingredients into a blender; blend for 2-3 minutes.  Pour into a buttered 9″-10″ pie plate.  Bake at 350 for 45 minutes or until set.  Makes 6-8 servings

Gluten Free/Sugar Free Impossible Coconut Pie

  • 2 cups milk
  • 4 eggs
  • 1 cup Splenda for baking
  • 1 tsp vanilla extract
  • 3/4 cup Gluten Free biscuit baking mix
  • 1/4 cup butter, softened
  • 1 cup shredded coconut

Pour all ingredients into a blender; blend for 2-3 minutes.  Pour into a buttered 9″-10″ pie plate.  Bake at 350 for 45 minutes or until set.  Makes 6-8 servings.

MY NOTES: I upped the baking mix in the sugar free/gluten free version.   It needed more dry ingredient.  And it was a good decision.  So you want to consider that if you make the gluten free version.  Also, you could just substitute the gluten free baking mix or just the sugar depending on your dietary needs.

You will notice the top and even the texture looks different on the pies.  They were a little different consistency going in the oven but the outcome on the SF/GF version is very good. I really enjoyed a slice of the SF/GF version for my mid morning snack!
Scrumptious!!!  I put the other away for the kids’ dessert tonight.

I will definitely be making this again!


Today is the last day to get your name in to win this great cookbook, just leave me a comment after this recipe (and the others if you haven’t already) and consider yourself entered.  Each recipe you comment on enters  your name again! Please share this giveaway with your friends if you facebook or have a blog. Cut off time is midnight tonight CST. You are welcome to still comment if you have tried a recipe and want to share your results but I won’t accept any more entries after midnight.

Then tomorrow,  April 15th I will draw the winner.  I picked April 15th to give us something fun to do that day!  I hate tax day and I know many of you do too!  So we will soften the blow of mailing that check with a wonderful NEW GOOSEBERRY PATCH COOKBOOK GIVEAWAY!!!


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